In many articles we talk to you aboutvegan cooking, how to practice it well in order to avoid deficiencies, how to eat if you are sporty or how to adapt it to your children's needs, ... Let's see today in detail a very simple but delicious recipe to enhance your breakfast or give a festive note to your snacks: Our recipe for Vegan pancakes!

Vegan pancakes ?

In the traditional pancake recipe, there are eggs, butter, and cow's milk, all foods that are not consumed by people who have adopted the plan vegan. We'll see what other ingredients to replace them with and what the benefits of these foods are going to be (besides being vegan, of course 😉 ).

Pancake recipe: ingredients

Flour

You can use any type of flour in yourpancakes, although personally I find gluten-free flours to be more digestible. In this recipe I suggest testing buckwheat flour, which brings a little nutty flavor to your pancakes and has the advantage, besides being gluten-free, of having a low glycemic index, being rich in fiber and containing quality vegetable proteins.  

Vegetable Milk

To replace cow's milk or other animal milk in your recipes, consider using plant milks. Besides the fact that they are vegan, they have the advantage of not containing saturated fats (or very little). Plus these milks are much more digestible than cow's milk. Depending on your tastes, you can vary the kinds of plant milks in your pancake recipes. In our recipe, I opted for almond milk because it has a little sweetness to it that works perfectly for pancakes but feel free to opt for another milk.

Coconut oil

You can use a vegetable oil to replace butter in your vegan baking recipes. In this recipe I chose coconut oil which supports well the cooking and brings a small taste which is appropriate for the sweet preparations. This vegetable oil contains saturated fatty acids but these are totally metabolized by the body, avoiding residues that can clog the arteries, which makes it a neutral food from a cholesterol point of view. Another advantage of coconut oil is that it is easy to digest, making your sweet recipes less heavy than those made with butter.

Cane Sugar

Better for your health than refined sugars, cane sugar is rich in nutrients and very versatile in its use. It is therefore ideal for pancake recipes. Be careful not to confuse it with brown sugar, which is a refined white sugar to which dyes have been added.

The eggs

In this pancake recipe, there was no question of using eggs. So I wondered what to replace them with and after several tests, the most conclusive solution was simply not to replace them at all. The recipe remains moist and delicious!

Vegan Pancake Recipe:

Ingredients:

• 250 g wheat or buckwheat flour (personally I love buckwheat flour pancakes ;-). If you have never tried it, I invite you to try it).
• 40 cl of almond milk
• 50 ml of coconut oil
• 50 g of cane sugar
• 1 teaspoon of baking soda
• 1 teaspoon of lemon juice
• 1 pinch of salt

In a bowl, mix flour, salt and sugar.

Then gradually add the milk, stirring with a whisk to prevent lumps from forming.

Melt the coconut oil in a double boiler (in summer, your coconut oil may already be liquid, you can add it as is to your preparation) and add it to the rest of the ingredients.

Mix again.

Add the baking soda and lemon juice and mix well.

Cook your pancakes in a lightly oiled pan for a few minutes on each side.

Enjoy your pancakes with seasonal fruit, homemade jam, a little maple syrup or melted chocolate.

To vary the taste of your pancakes, you can add a few drops of vanilla essence, chocolate powder, cinnamon or orange blossom into the batter.

Good appetite!